Zucchini-Mushroom Frittata
A colorful and flavorful zucchini-mushroom frittata packed with cheeses and vegetables, perfect for brunch or light dinners. The combination of creamy cheeses, tender vegetables, and a golden baked crust makes it a satisfying dish that suits vegetarians and those seeking a hearty, wholesome meal.
Ingredients
- 1/4 cup green pepper, chopped ⓘ
- 1/8 cup onion, chopped ⓘ
- 3/4 cup zucchini, chopped
- 3/4 cup mushrooms, chopped ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1 1/2 tablespoons oil ⓘ
- 3 eggs ⓘ
- 1/8 cup light cream ⓘ
- 8 ounces cream cheese, cubed ⓘ
- 3/4 cup Cheddar cheese, shredded ⓘ
- 1 cup soft bread cubes ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Saute chopped green pepper, onion, zucchini, and mushrooms in oil until zucchini is crisp and tender. Sprinkle in garlic powder and cook for another minute.
- Remove from heat and let cool slightly.
- In a bowl, beat eggs with light cream. Add cubed cream cheese, shredded Cheddar cheese, bread cubes, salt, and pepper.
- Stir in the sautéed vegetables and mix well.
- Pour the mixture into a well greased 9-inch glass deep dish pie plate.
- Bake at 350°F (175°C) for 50 to 60 minutes or until the center is set.
- Allow to cool for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more light cream or swapping in some sour cream. You can substitute the Cheddar cheese with any cheese you prefer, such as feta or mozzarella. If you're short on time, pre-chopped vegetables can save you some prep work. This dish can also be customized with other vegetables from your fridge, making it a versatile choice like a Bisquick Quiche.
Serving Suggestions
Serve the frittata warm or at room temperature. It pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. For a heartier breakfast, consider adding a side of crispy bacon or sausage. This dish is perfect for brunch and can be sliced into wedges for easy serving.
Storage & Reheating
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30-45 seconds or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Mushroom Frittata contains roughly 608 calories, with 16g protein, 85g carbohydrates, and 26g fat. It is an excellent source of vitamin C (54% of the Daily Value), protein (32% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this frittata ahead of time?
Absolutely! This frittata can be made a day in advance. Simply bake it, let it cool completely, and store it in the refrigerator. Reheat individual slices when you're ready to serve. It's a great way to have a quick breakfast ready to go, and it's just as delicious the next day.
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables in place of fresh ones. Just be sure to thaw and drain them thoroughly before sautéing to avoid excess moisture in the frittata. This makes it a convenient option if you want to keep it on hand for quick meals.
Is this frittata suitable for a vegetarian diet?
Yes, this frittata is vegetarian-friendly! The ingredients include a variety of vegetables and cheeses, making it a healthy option for those following a vegetarian diet. You can also add more vegetables or even some herbs for additional flavor without compromising the vegetarian aspect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).